Portuguese Soup Recipe

Free Recipe Portuguese Soup

Recipe Type: Free Stew Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8

Ingredients for Portuguese Soup Recipe

6 c Chicken stock – OR canned
1 cn Tomatoes – diced (14-1/2 oz.
-broth
-can)
1 lb CHORIZO – smoked, diced (or
1/2 Head cabbage – green,
-Linguica)
-medium, coarsely chopped
1 lb Potatoes – boiling type,
1 Med. onion – chopped
-peeled, diced 1
lg Carrot – diced
1 cn Kidney beans – drained
1/2 Bell pepper – green, diced
-(5-1/4 oz. can) 3
Clove garlic – minced

Portuguese Soup Preparation

I saw this in Bon Appetit yesterday and decided to keep it. I’ll bet a dollar to a doughnut that the recipe originally called for Linguica, but was changed to kielbasa for the masses. If you can’t find smoked Linguica or Kielbasa, Andouille would also be a good substitute. I hope to try this when it gets cooler (like October — grin)! Hope it appeals to you, too. Number of Servings: 8 Combine all ingredients in large pot. Bring to boil, stirring occasionally. Reduce heat; simmer until thick, stirring occasionally, about 2 hours. Season with pepper. (Can be prepared 2 days ahead; refrigerate. Rewarm before serving.) Recipe from Benton’s Restaurant, Florence, South Carolina. Courtesy of Bon Appetit, July, 1991. Posted by Shelley Rodgers. Courtesy of Fred Peters.

How Do You Cook Portuguese Soup?

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